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Have you made this?

Bestest Easiest Garlic Bread Ever

Forgot to stop by bakery for 2 loaves of Italian bread for a lasagne dinner party, but had purchased a package of large croissants that day at the local Costco. Running low on time I just used the 16 huge croissants. Instead of trying to slice those soft croissants and then spread the usual softened butter garlic mix on them, I just piled them up on a cookie sheet, and drizzled a melted, liquid version of the butter/garlic mixture over all. Got more compliments on this danged concoction, than any bread I've ever served before!

Ingredients

Combine olive oil, butter, and garlic in a small sauce pan. Heat over low heat for about 10 minutes to melt butter and oil together and infuse with garlic. Keep heat low so butter and garlic don't burn.

2

Add Lipton onion soup mix to oil/butter mixture and stir until well blended and all lumps are gone. Remove pan from heat.

3

Line a rimmed large cookie sheet with foil. Place a layer of bread on the sheet. (You can leave croissants whole.) Brush or drizzle oil/butter mixture over bread.

4

Add another layer of bread, overlapping slices, but not stacking them. Brush or drizzle more oil/butter mixture over second layer until all gone.

5

Cover bread with foil and crimp edges to seal. Bake in 350 degree oven for about 15-20 minutes.

6

All steps except baking can be done up to several days in advance, or can be frozen for up to a month. This recipe is very flexible, so adjust garlic, etc. to taste, and be as generous or skimpy as you wish with the oil/butter mixture over the bread. Also, you can leave out the butter and use an additional 1/2 cup of oil for a more heart-healthy version.